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Pour the water into a large pan and sprinkle on the gelatin. Stir in the sugar and citric acid and place over a low heat, stirring until the sugar and gelatin have dissolved.
Bring to boil and boil for 20 minutes over a medium heat.
Remove from the heat and leave to stand for 10 minutes without stirring. Add the rosewater and pink coloring and pour into a well-oiled shallow tin so that the mixture is about 1.5cm or ¾-inch thick. Leave in a cool place (not the fridge) for 24 hours.
Sift the powdered sugar and corn flour onto a large piece of greaseproof paper and turn the Turkish Delight out onto this.
Cut into squares with a sharp knife and toss in the mixture until well coated. Store in an airtight tin with the remaining powdered sugar/corn flour mixture. |
